For middle cake layer
1cupraspberries(red and black, blueberries, and fresh apricot diced)
For the top of the fruit cake
Summer Fruit Cake
Lightly coat a 6 inch spring form removable bottom pans with coconut oil.
To prepare the crust
Process walnuts, buckwheat, coconut and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
To make the filling
Drain the cashews and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy.
With the processor running, add the coconut oil, and process for a minute until blended.
Remove the filling from the food processor and divide into 3 bowls. Place one back into the food processor and add the apricots. Remove from the processor and set aside.
Add the second bowl and add 1/2 cup red raspberries and beet and rosewater. Process until smooth and uniform in color and place back in the main bowl.
Add the third bowl to the food processor and 1 /2 cup black raspberries and blueberries stir in the lavender. Process until smooth and place back in the main bowl.
To assemble fruit cake
Drop the different colors of filling over the crust by the Tbspful to fill the pan half full.
Scatter the fruit for the middle layer of the cake over it, then continue with the filling drops.
When the filling is all used up tap the bottom of the pan on the counter to level.
Swirl with a knife starting at the outside of the circle and working your way in in a spiral fashion (but staying above the fruit layer as you do not want to disturb it). Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.
Garnish the fruit cake with fresh berries, and apricots, lavender and roses and serve! Store leftover fruit cake in the fridge.